Tandoori Potato Curry (V)
Okay so I've cooked this potato curry a couple of times in keeping with my New Year's resolution of having more vegetarian meals. But I also decided to serve it up to my sisters and their hubby's when they came over for dinner on the weekend to see what they thought. I served it alongside a yummy chicken curry, mint yogurt raita, naan, rice and my easy seekh kebabs in onion ketchup sauce. It went down so well with my little sis and hubby, they took some back home to London, and this is what she sent me...
Yay! It was a hit!!
So as you can see this recipe transforms the simple spud into something really tasty! And the best parts are - it can whipped together with ingredients from your food cupboard, only takes 15 minutes and it can be tailored to little taste buds too.
Serves a family or 3-4. Total preparation and cooking time: 15mins.
- 2 medium white potatoes - washed, peeled, cubed
- 1 tbsp minced garlic
- 200g (7oz) tinned plum tomatoes - blended
- 1 tbsp ground tandoori masala powder
- 1 tsp brown sugar (light or dark)
- 1 tsp lime juice
- Salt to taste
- Red chilli powder to taste
- Fresh coriander leaves to garnish - optional
Boil or steam the potatoes until tender (bearing in mind steaming will be quicker) and set aside.
Heat a little oil in a frying pan and add the garlic. Stir-fry for a minute then add the tomatoes, tandoori masala powder, sugar and lime juice. Cook the sauce until it thickens, then add the potatoes and combine well. Cook for a further 1-2 minutes and remove a serving for your baby or toddler and set aside. Add salt and chilli powder to the main pan and stir.
Top with coriander and serve warm with roti or rice. Goes really well with my 'humble' family dhal for a full veg evening ensuring your family also gets some protein in their diet.
Tip: If cooking for more than 3-4 people, double up on the ingredients.
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